Pasta with Bacon and Parmesan

, from Issue #38. September, 2015
Photography by Manja Wachsmuth.
Pasta with Bacon and Parmesan

Serves: 4


400 grams Bucatini or other long tubular pasta
2 tablespoons olive oil
150 grams bacon, sliced 2 cm (we use Freedom Farms)
1 small red onion, thinly sliced
2 cloves garlic, crushed
1 cup grated Parmesan cheese
sea salt
¼ cup chopped flat-leaf parsley
extra grated Parmesan for serving


Cook the pasta in a large saucepan of boiling well salted water until al dente. Drain, reserving one cup of the cooking water.

Heat the olive oil in a large sauté pan and cook the bacon until lightly browned. Add the onion and garlic and cook until the onion is tender. Tip in the pasta, ¾ of the reserved cooking water and the Parmesan cheese along with a good grind of pepper. Stir over a medium heat so the water and cheese form a thickish sauce and the pasta is well coated. Add the remaining water if necessary, to loosen the sauce. Taste and season with salt if needed. Stir in the parsley and divide between serving bowls.